Iceland vs Kenya: Olive Oil — Food supply
Olive Oil — Food supply over time
- Iceland
- Kenya
How they compare
Kenya currently reports 8,379 million Kcal against 5,760 million Kcal in Iceland, a difference of 2,619 million Kcal.
That makes Kenya's figure about 1.5 times Iceland's.
Across all 14 years both countries report, Kenya has been ahead every year.
Iceland ranks 87th and Kenya ranks 84th of 163 countries.
Kenya has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Iceland | Kenya | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 3,258 million Kcal | 4,946 million Kcal | 1,689 million Kcal | Kenya |
| 2020s | 5,881 million Kcal | 8,201 million Kcal | 2,320 million Kcal | Kenya |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olive oil — food supply, Iceland or Kenya?
- Kenya, at 8,379 million Kcal against 5,760 million Kcal in Iceland as of 2023.
- What is the difference in olive oil — food supply between Iceland and Kenya?
- 2,619 million Kcal, with Kenya ahead.
- How many years of comparable data are there for Iceland and Kenya?
- 14 years are reported by both, from 2010 to 2023.
- How do Iceland and Kenya rank globally for olive oil — food supply?
- Iceland ranks 87th and Kenya ranks 84th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Olive Oil — Food supply (kcal). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.